Apples in Syrup
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Traditional preserved apple slices are delicious as-is but plan for extra to use in baking cobblers, pies and other desserts.
You Will Need
You Will Need
- 10-12 lbs apples (about 30-36 medium)
- 1 batch hot light or medium syrup
- 8 Ball® (16 oz) pint or 4 (32 oz) quart glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- STEM, peel, core and quarter apples. Treat to prevent browning by applying Ball® Fruit-Fresh® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water. Drain.
- PREPARE syrup by combining 2-1/4 cups sugar and 5-1/4 cups water for light or 3-1/4 cups sugar and 5 cups water for medium in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil down.
- COMBINE apples and syrup in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and boil gently for 5 minutes, until heated through.
- PACK hot apples into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into jar to cover apples leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.